Really just documenting this here for my own purpose. Jamie Oliver has cooked this on his YouTube channel, but I haven’t found a recipe online. Hopefully you find it useful!
The only difference here really is the tomatoes. Jamie uses sun dried, but I am documenting it as a can of chopped tomatoes - that is what I would generally have to hand on a given weekday.
Stock ingredients:
1 tsp marmite
1 tbsp soy sauce
1 tsp miso
1 rosemary stalk
1 thyme stalk
500ml boiled water that has cooled slightly
Put everything in a jug and add the hot water.
Sauce ingredients:
1 clove garlic, sliced thinly
Punnet of chestnut mushrooms, broken into small pieces
1 tbsp ground coriander
2 medium onions, diced
1 large carrot, diced
2 celery stalks, diced
200ml red wine
1 can green lentils, drained and rinsed, or 100g dried
1 can chickpeas, drained and rinsed
1 can chopped tomatoes
1.5kg potatoes, mashed (see my article on perfect mash)
Add the chopped rosemary to some oil in a pan over medium-high heat. Add garlic slices. After a minute, add in the broken mushrooms. Add a pinch of salt and a good pinch of pepper. Add in the ground coriander, the onion, carrot and celery. Stir well to combine. Allow to fry together, stirring occasionally, for 15 minutes.
Add in the wine and cook until the pan seems dry again. Add in the lentils and the chickpeas.
Add the tomatoes and strain the stock into the sauce. The reformed dried mushrooms can go in to, but not the herbs or vegetable bits.
Use a potato masher to mash the chickpeas - or don't if you don't want to.
Transfer to a large casserole dish. Put the mashed potatoes on top - with no particular structure, as much surface area as possible is great!
Bake at 200C for 30-40 minutes, until potatoes are coloured and crispy, and sauce is boiling up through them.
Serve with some seasonal greens (or just cooked peas!)